Peel the pears and slice into neat quarters. Poach in enough red wine to cover the pears and add cinnamon and three or four closes of star anise. Poach about 15 minutes. Reserve.

The potatoes are peeled and roasted in a covering of olive oil with rosemary for about 45 minutes. The Sangria is reduced by half in a pan for the sauce, although you could use the wine poaching liquid instead with a little sugar.

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